To effectively fry or sear the food must be made very dry on the surface. I can't imagine you'd get much joy from trying to sear well braised food because it tends to be both very moist and very fragile.
Perhaps more important, the searing/browning process depends on using heat to convert certain types of compounds on the food surface into others which either carmelize or undergo processes very much like it. To a large extent those processes were either accomplished or permanently blocked during the braise.
On the other hand, I've cooked ribs and chicken until almost done in the smoker, then run them on the grill to get some char, set the glaze, and crisp the skin (the chicken, not the ribs). Smoking may be like braising in a lot of ways, but it's certainly not as wet. And the process depends on either a sauce which will glaze with heat, the unique properties of poultry skin, or both. Oh yes -- and exposure to direct flame.
I'm immature enough to never discourage the torch. Take out the meat, get it clean and dry and hit it with a torch flame. Unless you're setting a glaze (and it's the glaze itself which is going to carmelize), I don't think you'll do much beyond scorching ... but what do I know?
Let me know how it works,
PS. Phil, I'm not familiar with braised then fried Chinese fowl. Any examples?